Prosciutto & Fontina-Stuffed Veal Chops
“These veal chops have a wonderful flavor and are easy to prepare on the grill.”
6 long bone veal chops, approximately 1-1/2 inch thick
1/4 pound thinly sliced prosciutto, chopped
1/4 pound fontina cheese, shredded
12 sun-dried tomato halves packed in oil, chopped
18 sage leaves; 12 chopped for the filling, 6 chopped for the marinade
1/4 cup extra-virgin olive oil
3 cloves garlic, chopped
1/4 teaspoon ground pepper
salt, to taste
1. Cut a slit in the side of each veal chop to form a pocket. Place veal chops in a sealable plastic bag with olive oil, 6 chopped sage leaves, garlic and ground pepper.
2. Marinate overnight or for at least 2 hours.
3. Combine prosciutto, fontina, sun-dried tomatoes and remaining sage leaves. Stuff each veal chop with 1/6 of the filling. Season the chops with salt.
4. Grill over very hot coals for 5-7 minutes per side.
Wine Pairing:“The 2001 Scavino Barolo is a big, dynamic wine that pairs perfectly with grilled meat dishes.”
12:00 AM EST
May 12, 2006